Ingredients :
- Pinwheel Mixture
- 1 packages 8 oz Philadelphia Cream Cheese [warmed or room temp]
- 1/2 cup Hot Or Mild Roasted Green Chilies [chopped-fully drained]
- 1/2 cup Sour Cream
- 1/3 cup Mexican 3 Cheese
- 1/4 cup Sliced Black Olives [fully drained]
- 1 tbsp Green Onions [fine chop]
- 1/3 cup Cilantro [fine chop]
- 1/4 tsp Garlic Powder
- 1/4 tsp Cumin
- Additions & Options
- 1 Extra Large Flour Tortillas
- 1 Saran Wrap
- 1/2 tsp Green Chilie Powder [optional-added to mixture]
- 1 Sharp Knife Or Dental Floss
- 1 Cheese Cloth Or Quality Paper Towels [for draining]
Method :
- Warm Philadelphia Cream Cheese just enough to blend it with ease.
- Chop your fresh vegetables and gather your other items needed.
- Completely drain your roasted green chilies and black olives. Squeeze green chilies in cheese cloth or thick, quality paper towels to ensure there are no fluids remaining.
- Mix everything in the Pinwheel Mixture section well.
- Gather your large flour tortillas and place each on a sheet of cling wrap.
- Smear your cream cheese mixture on your tortillas [as thick or as thin as you"d like] leaving bare areas at the sides as pictured below. If you spread your mixture thinner - you should get 4 large tortillas filled. And at 1" cuts, you should get about 30 Green Chilie Pinwheels.
- Roll your filled tortilla up snugly and wrap in cling wrap tightly. Try to mold your tortilla into a round shape but try not to squeeze your mixture out of any end. You"ll be trimming those ends off anyway.
- Place rolls in the fridge for 2.5 hours minimum. Longer if possible.
- Once fully chilled, trim the ends off and discard. Roll once more for roundness or, square-ness if you"d like. Using a sharp knife or even dental floss, cut your wheels into 1" thicknesses. Enjoy!
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